Yield: 10 Servings
|1 cup||Graham cracker crumbs|
|3 tablespoons||Butter or margerine; melted|
|4 packs||(8-oz) cream cheese; softened|
|1 cup||Sour cream|
From: arielle@... (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT Heat oven to 350F. For Crust: Mix crumbs, 3 tbsp. sugar, and butter. Press onto bottom of 9-inch springform pan. Bake 10 minutes For Filling: Beat cream cheese, sugar, and flour at medium speed with mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Pour over prepared crust. Bake 1 hour and 10 minutes. Turn off oven and prop door open and let cheesecake sit in oven until oven has cooled. Lossen cake from rim of pan. Can be topped with fruits or whipped cream as desired. (I think it tastes best when refrigerated over night.)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .